Lets compare vitamin content per 100 grams of Baked Red Potatoes vs Canned Ginger Root, Pickled, With Artificial Sweetener:
Baked Whole Red Potatoes have 3.6 times more Vitamin B1, 3.3 times more Vitamin B2, 72.5 times more Vitamin B3, 2.3 times more Vitamin B5, 5.7 times more Vitamin B6, 27 times more Vitamin B9, more Vitamin C and 1.3 times more Vitamin K than Canned Ginger Root, Pickled, With Artificial Sweetener.
While Canned Ginger Root, Pickled, With Artificial Sweetener contains 2.3 times more Vitamin E than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes as well as Canned Ginger Root, Pickled, With Artificial Sweetener have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Baked Red Potatoes vs Canned Ginger Root, Pickled, With Artificial Sweetener:
Baked Whole Red Potatoes have 9.7 times more Copper, 2.5 times more Iron, 7 times more Magnesium, 36 times more Phosphorus, 15.1 times more Potassium and 10 times more Zinc than Canned Ginger Root, Pickled, With Artificial Sweetener.
While Canned Ginger Root, Pickled, With Artificial Sweetener contains 8.2 times more Calcium, 2.7 times more Manganese and 75.5 times more Sodium than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Canned Ginger Root, Pickled, With Artificial Sweetener have similar amounts of Water per 100 g.
Comparison of macro-nutrients per 100 grams:
Baked Whole Red Potatoes have 4.4 times more Energy, 4.1 times more Carbohydrate, more Sugars and 7 times more Protein than Canned Ginger Root, Pickled, With Artificial Sweetener.
While Canned Ginger Root, Pickled, With Artificial Sweetener contains 1.4 times more Fiber than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes as well as Canned Ginger Root, Pickled, With Artificial Sweetener have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Fructose, Glucose and Sucrose in 100 g.